Both chickpeas and prepared baba ghanoush, the smoky Middle Eastern eggplant spread, flavor this easy no-cook pasta sauce from F&W’s Kay Chun. It’s creamy, lemony and delicious. Slideshow:  Healthy Pasta 

Kay Chun
September 2014

Gallery

© John Kernick

Recipe Summary

total:
30 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix the baba ghanoush with the olive oil, lemon juice, chickpeas and scallions. In a large pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1 cup of the pasta cooking water. Add the spaghetti and the reserved pasta water to the sauce, season generously with salt and pepper and toss to coat. Sprinkle with sunflower seeds and serve.

    Advertisement
Advertisement
Advertisement